The Frinsa Collective is focused around a family-owned estate known as Frinsa, run by Wildan Mustofa. The "collective" refers to the family's purchasing of coffee from neighboring producers for processing and sale from the Finsa Estate. Wildan and his family are progressive, focusing on experimental processing more than is commonly found in Java.

The Collective uses several processing methods beyond washed coffees, including honey, natural, and anaerobic-environment fermentation, and is also separating out single-variety lots. Wildan oversees the agricultural and processing side of the business, while his wife Atieq handles contracts and their son Fikri does the cupping.

The coffee is rinsed, sorted, and depulped the same day it's delivered, and fermented for 18 hours. It's washed to remove the mucilage, then dried on patios for 7–10 days.

Javanese coffees have long been distinguished for their earthy, somewhat vegetal or herbaceous characteristics. When brewed, this washed coffee is mellow with hints of clementine orange, raisin, honeydew melon, and cola. It's creamy all by itself but holds its own with cream/milk.